Peanut Butter Pretzel Chocolate Chunk Cookies

• Vegetarian

• Refrigerated

  • 1 Egg + 1 yolk

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 tsp Fleur de sel or coarse sea salt
  • 1/2 cup Granulated sugar
  • 1/2 tsp Kosher sea salt
  • 1 1/2 tsp Vanilla extract

• Snacks

  • 1 cup Pretzels + 24 pretzel

• Dairy

  • 1/2 cup Butter, unsalted

Found on lifemadesimplebakes.com

Description

Ingredients

• ½ c. granulated sugar
• ½ c. brown sugar
• ½ c. creamy peanut butter*
• ½ c. (1 stick) unsalted butter, room temperature
• 1½ tsp. vanilla extract
• 1 egg + 1 yolk
• 1⅓ c. all-purpose flour
• 1 tsp. baking soda
• ½ tsp. kosher sea salt
• 8 oz. chopped semi-sweet chocolate.
• 1 c. chopped pretzels + 24 pretzel twists for the tops
• ½ tsp. fleur de sel or coarse sea salt for garnish (optional)

Directions

• In the bowl of a stand mixer, combine the sugars, peanut butter, butter and vanilla extract. Beat on high for 2 minutes until light and fluffy. Add the egg and yolk, mix until combined.
• In a separate mixing bowl, whisk together the flour, baking soda and salt.
• With mixing speed on low, gradually add the dry ingredients, mixing just until combined. Fold in the chopped chocolate and pretzel chunks with a large rubber spatula.
• Cover the bowl with plastic wrap and place in the freezer for 30 minutes.
• Meanwhile, preheat oven to 350 degrees. Line two cookie sheets with parchment paper or baking mats, set aside.
• Using a standard size cookie scoop, create equal size balls of dough and drop onto the prepared cookie sheets. Press a pretzel into the top of each ball. Place in the oven and bake for 10-12 minutes, do not overbake! The cookies will be light in color and look underdone... thats ok! Remove from the oven (garnish with salt if desired) and allow to cool on the sheets for 3 minutes before carefully transferring them to a wire rack to cool completely.